Reviewed: Nov. 23, 2007

This is a long-time favorite in my family - I had it scribbled on the back of a 4-yr-old receipt, and searched to see if it had been published by anyone else and here it is. BUT the chocolate frosting is not included in my recipe (I would never add that, but that's just my preference). Instead, we glaze it with a confectioner's sugar and lemon juice/rind glaze.

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GRAPESWHIZ

Cooking Level: Expert

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Reviewed: Dec. 27, 2006

Delicious recipe! Makes a whole lot of cookies. I rolled the dough into logs and cut them up into little circular cookies. You could probably roll jelly into the dough if you do this, though you'll want to chill them longer than two hours if you do, to make sure they stay firm while you're cutting them. You can substitute butter or margarine for shortening. You can also use maple syrup instead of molasses for a more subtle taste, and brush a thin sweet mixture of confectioners sugar and water over these cookies when you're done instead of using store-bought frosting, for a more authentic taste. =)

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J. Meyers

Cooking Level: Beginning

Home Town: Deferiet, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Dec. 15, 2006

I agree, there is obviously something missing from this recipe. I added egg and more liquid but still don't think it will work! Very expensive, time consuming waste.

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Mary M

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Reviewed: Dec. 7, 2006

One more recipe in my quest for the perfect gingerbread man recipe. These were great. They were fairly easy to cut out (I always cut out cookies after rolling between two sheets of wax paper) and they puffed up nicely. They made a dense and tasty cookie. Not the best recipe I've used, but pretty darn good.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 6, 2006

I love this recipe even more so because it has NO diary--they just don't spoil and they last forever. If you don't like to eat gingerbread, decorate with them (they smell terrific) you can hang on your tree and when your hungry pick one and eat it. I got this recipe from my mother-in-law about 23 years ago. Been making it ever sice(except I don't use chocolate frosting nor any frosting). I give them as gifts and people LOVE them. The house smells incredible while I'm baking them. My kids and husband LOVE them!!! You can make them so many different ways, if you want a crunchy cookie make sure you roll the dough about an 1/8th of an inch (I prefer them that way--YUMMY!)--if you want a puffy soft cookie (like my son)roll dough 1/4 of an inch. These are the BEST gingerbread cookies. Don't know what that other person was talking about it being the worse gingerbread cookie--they are VERY wrong!!! TIP: use exactly 7 cups of flour and 2/3rds of water--no more--when rolling out dough make sure you flour your hands and dough a bit--it works PERFECT. Don't use water on your hands or on the dough-- when you bake then--ROCK hard cookies. Yikes! Follow the directions exactly--and you will be fine.

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Jayne

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Reviewed: Nov. 26, 2006

These tasted OK but the texture was not what I expected - don't think I'll use this recipe again. I've had much better gingerbread cookies.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Dec. 24, 2005

This was sort of a hit and miss--depending on the tastes of the reviewer! My mother wasn't fond of the flavor, but my husband, who doesn't like sweets, gobbled these down. The cookie was less of a cookie and more of a cracker in some ways--subtle flavors, not sweet. We chose not to go with the chocolate pre-bought frosting, though, and made powdered sugar chocolate frosting, instead. Still, chocolate didn't seem like the best add-on, so we went with the white powdered sugar frosting instead--it added the extra sweet that was missing. Loved the simple circle shape for these, though. Easy to decorate & a filling snack cookie--not too shameful to hand off to my toddler for a treat. Just don't expect sweet!

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lisandreasings

Cooking Level: Expert

Home Town: Avon, Connecticut, USA

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Reviewed: Dec. 16, 2005

This was my first try at Gingerbread. I have always enjoyed eating it in the past, so I thought it would be fun to make. This dough was very easy to work with and the cookies came out beautifully, but they didn't taste good at all. I wish I had taken some of the other advise and tasted some of the first ones baked and saved the work. WAY to much Molasses.

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momof3

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Reviewed: Dec. 9, 2005

I have had many people request this recipe. As with most cookie recipes it needed a little tweaking to get the right consistancy (a little water on your hands while kneading does the trick)but it is a great recipe.

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APPASSIONA

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Dec. 17, 2004

It's nice to find egg-free recipes, as my daughter is allergic. We made these today. Since I live in a dry, higher-altitude climate I only added 6 1/2 cups of flour, but it was too much for my KitchenAid mixer (never had that happen before!) and it was quite dry. Six cups would have been plenty. I added a fair amount of water until the dough would hold together, then refrigerated it. It rolled out quite well, and we had fun making 36 gingerbread men. I baked them 10 minutes and they're still soft. However, the taste is somewhat lacking. I hope adding icing and candy will help with that. Real butter instead of shortening might have helped as well. Overall, I don't know if I'll make this recipe again or not.

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ACHOCOCAT

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Reviewed: Jan. 25, 2004

I subsituted butter for the shortening and took them out of the oven a little early (I like very soft cookies) and they were perfect!

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FRODO12345

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Reviewed: Jan. 14, 2003

I have received rave reviews from other gingerbread fans this Christmas

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ROBYNRA

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Reviewed: Dec. 16, 2002

Followed this recipie to the letter and my husband says they are the most incredible gingerbread cookies he's ever had.

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STARLA_LIGHTNER

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Reviewed: Dec. 23, 2001

There is something wrong with this recipe! No eggs? I'm not certain, but it tasted so bad, I threw out the entire batter, after only baking 1 tray of the cookies! Martha Stewart has a great one - using eggs and black pepper.

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KAREN3439

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Reviewed: Dec. 18, 2001

This is a very tasty recipe. I had a hard time w/ the dough at first, a little dry, I just wet my hands with a little water while needing, until the dough became rollable, then it was great. Careful not too overbake, or they will become rock hard! But when they are baked just right, these where very very tasy!

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